Sweet chili mayo chicken bowls pair golden, cornstarch coated chicken bites with a creamy, spicy sauce over warm rice and fresh toppings.
The chicken fries in a skillet in just a few minutes and is tossed in the sauce while still hot. Build each bowl with rice, chicken, green onions, carrots, and sesame seeds for a quick dinner with bold flavor.
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Why This Sweet Chili Mayo Chicken Bowls Recipe Works
A light coating of cornstarch gives the chicken a crisp outside and a tender inside, and it holds up well when tossed in the sauce. The coating also helps the sauce cling.
The sauce mixes mayonnaise, sweet chili sauce, sriracha, sugar, and garlic powder into a creamy, sweet, and spicy glaze that coats every bite.
Rice soaks up extra sauce, and the fresh carrots and green onions add crunch so the bowl feels balanced rather than heavy. Every spoonful has a mix of creamy, crunchy, and fresh textures.
Ingredients for Sweet Chili Mayo Chicken Bowls
- Chicken: boneless chicken thighs, cornstarch, salt, pepper, and oil for frying.
- Sauce and bowls: mayonnaise, sweet chili sauce, sriracha, sugar, garlic powder, cooked rice, green onions, carrots, and sesame seeds.
Chicken thighs. Boneless, skinless thighs stay juicy. Chicken breast works too if you cut it into even cubes.
Cornstarch. It creates a light, crisp coating. Skip flour, which turns heavy and soft. Shake off any extra starch before the chicken goes into the pan.
Mayonnaise. Use real mayonnaise rather than salad dressing for a thick, creamy sauce.
Sweet chili sauce and sriracha. Sweet chili sauce adds sticky sweetness, and sriracha adds heat. Adjust the sriracha to your taste.
Rice and toppings. White or brown rice works. Green onions, shredded carrots, and sesame seeds add color and crunch.
How to Make Sweet Chili Mayo Chicken Bowls
1. Cube the chicken. Cut the chicken into bite sized pieces and toss them with the cornstarch, salt, and pepper.
2. Heat the oil. Warm the oil in a large skillet over medium heat until it shimmers. Hot oil keeps the coating from soaking up grease.
3. Fry the chicken. Cook the chicken in a single layer, turning once, until golden and cooked through to 165 F.
4. Mix the sauce. Whisk the mayonnaise, sweet chili sauce, sriracha, sugar, and garlic powder in a bowl.
5. Taste the sauce. Adjust the balance of mayonnaise and sweet chili sauce until it suits you.
6. Toss. Add the hot chicken to the sauce and stir until coated.
7. Build the bowls. Spoon the chicken over warm rice and top with green onions, carrots, and sesame seeds.
How to Serve Sweet Chili Mayo Chicken Bowls
Serve the bowls right away while the chicken is crisp. A creamy cucumber salad or garlic sesame cucumber salad cools the heat, and air fryer broccoli with parmesan adds a green side. A strawberry pineapple mojito is a fun drink to pair.
How to Store and Reheat Sweet Chili Mayo Chicken Bowls
Store the chicken and rice in separate covered containers in the refrigerator within two hours of cooking. The chicken keeps for up to two days. Reheat it in the oven or an air fryer to bring back some crunch, and warm it to 165 F before serving. Keep extra sauce separate so the coating stays crisp.
Tips and Variations for Sweet Chili Mayo Chicken Bowls
Flag the allergens. These bowls contain egg from the mayonnaise, sesame seeds, and possibly soy or wheat in the sauces. Check every label.
Do not rinse raw chicken. Rinsing spreads bacteria, so pat it dry with paper towels instead.
Use a thermometer. Chicken is safe at 165 F in the thickest piece. Cut one open to check if you are unsure.
Keep raw chicken separate. Wash the board, knife, and your hands with hot soapy water after handling it.
Do not use salad dressing. Real mayonnaise makes a thicker sauce that clings to the chicken.
Toss while hot. Hot chicken absorbs more sauce, so mix them right after frying.
Adjust the heat. Start with less sriracha and add more until the sauce is as spicy as you like.
Check trusted guidance. For safe handling basics, read the Texas AgriLife Extension food safety guide.
Frequently Asked Questions About Sweet Chili Mayo Chicken Bowls
How do I make sweet chili mayo chicken bowls crisp?
Coat the cubes in cornstarch, fry in a single layer, and toss with the sauce just before serving.
Can I use chicken breast in sweet chili mayo chicken bowls?
Yes. Cut it into even cubes and cook it until it reaches 165 F, taking care not to overcook it.
What rice goes with sweet chili mayo chicken bowls?
White or brown rice both work. Jasmine rice is a good choice for its soft, slightly sticky texture.
Can I bake the chicken?
Yes. Bake or air fry the coated chicken until golden, then toss it with the sauce.
Is the sauce very spicy?
It has mild heat. Reduce the sriracha for less spice or add more for extra heat.
Sweet Chili Mayo Chicken Bowls
Equipment
- Large skillet
- Mixing bowl
- Whisk
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs cut into bite sized pieces, breast also works
- ½ cup cornstarch
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp neutral oil for frying
- ½ cup mayonnaise not salad dressing
- ¼ cup sweet chili sauce
- 1 tbsp sriracha adjust for heat
- 1 tbsp sugar
- 1 tsp garlic powder
- 4 cup cooked rice white or brown
- 1 cup sliced green onions
- 2 tbsp sesame seeds optional
- 1 cup shredded carrots optional
Instructions
Cooking
- Coat. Toss the chicken with the cornstarch, salt, and pepper.
- Fry. Cook in hot oil over medium heat, turning once, until golden and 165 F inside.
- Sauce. Whisk the mayonnaise, sweet chili sauce, sriracha, sugar, and garlic powder.
- Toss. Stir the hot chicken into the sauce until coated.
- Serve. Spoon over rice and top with green onions, carrots, and sesame seeds.
